Malou Fores' Goat and Pork Tapa with Ensalada

Mamou and Recovery Food's Malou Fores loves tapa so much, she decided to make her own, using the recipe fromBlue Kitchen. Besides beef, the recipe can be used for lamb, and Malou has adapted it for goat and pork. She serves her version with a salad, fried eggs, and garlic fried rice.

Prep Time

15 mins

Cooking Time

20 mins

Ready In

35 mins

Yield

4

Cuisine

Filipino

Cooking Method

Fry and Assemble

Malou Fores' Goat and Pork Tapa with Ensalada Ingredients

2 1/4 cups sugar

1/4 cup salt

1 1/2 teaspoons pepper

1 tablespoon fish sauce (patis)

2 kilos store-bought goat tapa, (we used Blue Kitchen)

2 kilos store-bought pork tapa, (we used Blue Kitchen)

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon dijon mustard

2 tablespoons shallots (sibuyas tagalog), minced

2 packets splenda, to taste

1/8 teaspoon black pepper

salt

garlic rice, to serve

watercress leaves

egg, (fried or scrambled), to serve

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How to make Malou Fores' Goat and Pork Tapa with Ensalada

Make the tapa: Combine sugar, salt, pepper, and patis in a small bowl. Coat the goat and pork tapa with the mixture. Marinate for one hour or overnight. Heat oil in a pan and fry tapa.

Make the vinaigrette: Mix all ingredients together. Set aside.

Serve tapa with garlic rice, fried or scrambled eggs, and salad vegetables tossed in the vinaigrette.